SHAKAR PARA
(Salted Fried Savoury Bites)
Recipe Overview
Shakar Para is a classic deep-fried savoury snack made from refined flour, cut into small
diamond-shaped pieces and fried till crisp. Interestingly, while the name “Shakar Para”
suggests sweetness, in Bhatia cuisine it refers to a salted version—making it somewhat
ironic. In many other Indian languages, this snack is known as Namak Para
(literally meaning “salty pieces”), highlighting its true flavour profile. Crisp, flaky, and
lightly spiced, it is a popular teatime accompaniment and festive staple.
Recipe Details
– Preparation Time: 15 minutes
– Cooking Time: 20–25 minutes
– Total Time: 40 minutes
– Serves: 6–8
– Cuisine: Indian (Bhatia)
– Course: Snack / Teatime Savoury
Ingredients
– Refined flour – 2 cups
– Cumin seeds – 1 tsp. (optional)
– Salt – to taste
– Oil – 2 tbsp. (for dough)
– Water – approx. ¾ cup
– Oil – for deep frying
Method
Step 1: Prepare the Dough
– In a paat (bowl), combine refined flour, salt, cumin seeds, and oil.
– Rub the oil well into the flour (this process helps create a flaky texture).
– Add water gradually and knead into a semi-soft dough.
Step 2: Roll & Shape the Dough
– Roll out the dough into a thick disc of approximately 7” diameter, ensuring
even thickness (about ½ cm)
– Using a sharp knife, cut into strips and then diagonally to form diamond-shaped pieces.
Step 3: Fry the Shakar Para
– Heat oil in a kadai (wok) on a medium flame.
– Fry the pieces in batches on medium to low heat, turning occasionally, until
they are evenly cooked and golden brown.
– Remove using a slotted spoon and place on absorbent paper.
– Allow to cool fully—this is when they develop their final crisp texture.
Serving Suggestions
– Serve Shakar Para at room temperature as a teatime snack.
– It pairs perfectly with tea and can also be included in festive snack platters.
Nutritional Insights
– Primarily carbohydrate-based, providing quick energy.
– Deep-fried, so best enjoyed in moderation.
– Spices like cumin aid digestion and enhance flavour.
Storage & Make-Ahead Tips
– Store in an airtight container once completely cooled.
– Keeps well for up to 1 month.
– Ideal as a make-ahead snack for travel, gatherings, or festive occasions.
Chef’s Tip
– Rubbing oil into the flour (known as morn) is key to achieving a flaky, crisp
texture similar to pastry.
– Fry on medium-low heat to ensure even cooking and long-lasting crunch.
– Avoid overcrowding the kadai to maintain oil temperature.
Did You Know?
– While commonly called Namak Para (salty pieces) in many regions, Bhatias refer
to this savoury snack as Shakar Para, creating an interesting contrast between
name and taste.
– This snack is traditionally prepared during festivals like Diwali and Holi and stored
for weeks.
– Variations may include ajwain (carom seeds), black pepper, kasuri methi, or even
modern flavours like cheese and chilli.
Variation – Sweet Shakar Para
Ingredients
– Refined flour – 2 cups
– Sugar – ¾ cup
– Ghee – 2 tsp.
– Water – ½ cup
– Oil – for frying
Method (Brief)
– Dissolve sugar in water.
– Mix refined flour and ghee, then add sugar syrup to form a firm dough.
– Roll, cut, and fry as per the main recipe.
– The pieces will be soft initially and turn crisp upon cooling.
Cultural Notes
Shakar Para holds a special place in Bhatia households, where naming traditions often differ
from mainstream terminology. Despite being savoury, its name reflects a unique cultural
identity. Prepared in large batches during festivals and family gatherings, it represents
tradition, practicality, and the joy of sharing simple yet satisfying homemade snacks.